skillet apple pie with ginger whip
“What a great idea to bake this in a cast-iron skillet. I always bake my fruit pies until they bubble, and the skillet depth keeps the pie from overflowing.” LIZ LEE
½ cup butter
1 cup packed brown sugar 1 (14.1-oz.) package refrigerated
rolled pie crusts (2 crusts) 5 Granny Smith apples, peeled
¼ cup Domaine de Canton
½ cup white sugar
2 tsp. cinnamon
2 tsp. flour
1 egg, lightly beaten with 1 tsp.
water, for egg wash (optional) For Ginger Whip
1 cup whipping cream
¼ cup powdered sugar
2 Tbsp. Domaine de Canton
½ tsp. vanilla extract
1. Preheat oven to 350°F. Melt butter in a large (10-inch), well-seasoned cast-iron skillet set in preheating oven, about 5 minutes. Stir brown sugar into melted butter; return to oven and bake until bubbling, about 5 minutes more.
2. Carefully lay 1 pie crust on top of butter mixture. (Do not press down.) Arrange apple slices on top. Drizzle with liqueur. Stir together white sugar, cinnamon, and flour in a small bowl; sprinkle over apples. Lay remaining pie crust atop apples and make a few slits in it. Tuck top crust down to meet bottom crust along skillet walls. Brush top with beaten egg and water (if using) for added color and sheen.
3. Bake until top crust is golden brown and apples are tender, 45 to 50 minutes. Meanwhile, Make Ginger Whip
4. Beat whipping cream in a large chilled bowl with an electric mixer on high speed until soft peaks form. Sprinkle in sugar; beat until stiff peaks form. (It’s OK if you overwhip a little here.) Fold in liqueur and vanilla with a rubber spatula. Chill, covered, until pie is done. Dollop scoops over warm pie.
PER SERVING: 465 CAL; 25g FAT (13g SAT); 3g PRO; 49g CARB; 0.7g FIBER; 235mg SODIUM; 35g SUGARS